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Bengali Salmon Curry, known as “Bengali Shorshe Salmon” or “Bengali Mustard Salmon,” is a delectable and aromatic dish that captures the essence of Bengali cuisine. This curry celebrates the bold and pungent flavors of mustard, paired with the richness of salmon, creating a harmonious blend that tingles the taste buds.

The culinary journey begins with fresh salmon fillets, which are generously marinated with a paste made from mustard seeds, turmeric, green chilies, and a hint of salt. This vibrant marinade infuses the salmon with a burst of flavor and sets the stage for the unique taste that defines this dish.

Mustard oil, a staple in Bengali cooking, is heated in a pan until it reaches a smoking point, infusing the curry with its distinct pungency. The marinated salmon fillets are gently added to the hot oil, creating a sizzling symphony that releases the aroma of mustard and spices.

The curry is then developed by adding a mixture of ground mustard seeds and water to the pan, creating a luscious mustard sauce that envelops the salmon. This sauce, known as “shorshe bata,” is a key element of the dish and contributes a sharp and tangy flavor that complements the richness of the fish.

To balance the boldness of the mustard, a touch of yogurt or coconut milk may be incorporated, adding creaminess and a hint of sweetness to the curry. The sauce is allowed to simmer, allowing the salmon to absorb the flavors and achieve a melt-in-the-mouth texture.

Bengali Salmon Curry is often garnished with fresh coriander leaves or green chilies, enhancing its visual appeal and adding a touch of freshness. It is typically served with steamed white rice, capturing the true essence of a Bengali meal.

This dish not only showcases the culinary finesse of Bengali cuisine but also highlights the regional love for mustard as a predominant and distinctive flavor in their culinary repertoire. The Bengali Salmon Curry is a testament to the art of balancing bold and vibrant flavors to create a memorable and satisfying dining experience.



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